With the recent launch of the newest seasoning from Meat Church BBQ being Bacon BBQ, what better way to showcase the flavor than to pair it with eggs! Your friends and family will love this appetizer at your nest backyard BBQ or any other event!
***Click HERE for the full recipe***
My local Publix has really stepped up their game in the Meat and Seafood departments. Every steak, chop, sausage link and seafood is in a glass case and not wrapped up in styrofoam and stretchwrap and sitting on a shelf. I found some really nice looking swordfish steaks at the seafood counter. I could tell they were fresh because they didn't have that fishy smell.
I brought the Mini Max up to temp (450f or so) and roasted some vegetables. Once roasted, chopped everything up, added some lemon juice, lime juice, evoo and some balsamic vinegar and mixed it into a salsa.
I brushed the fish with EVOO and seasoned it with kosher salt, fresh ground black pepper and a squeeze of lemon juice. This grilled for approx 3 minutes on each side. Then plated on a bed of summer greens that were tossed in a roasted tomato dressing.
This will go into a regular rotation...
I picked up a 28 day dry aged 25oz Prime Ribeye from my friends at Patton's Meat Market in Duluth, GA. When I got home, I filled a heavy bottom pot with hot water, clamped on the sous vide cooker and set the temp to 120F. After unwrapping the steak, I seasoned it with kosher salt and a sprig of fresh rosemary. Then carefully slid it into a vacuum seal bag, sealed it tight and threw it into the heated water.
The steak cooked in the sous vide for appox 2 hours. During this time, I poured myself a bourbon, watched some ESPN, and eventually preheated the Mini Max Big Green Egg. I preheated my 12" Lodge Cast Iron skillet to approx 400F. Using tongs, I removed the steak from the hot water, removed it from the vacuum pack and patted it dry with some paper towels. I added some oil, butter, crushed garlic, fresh thyme and fresh rosemary to my skillet and seared the steak for approx 2 minutes on each side.
Here are some lamb chops using the same method as above. These cooked at 130F for approx 72 hours. Using a mortar and pestle, I combined fresh rosemary, garlic, extra virgin olive oil and salt and pepper into a paste. Then basted the shops and seared them on the Big Green Egg direct for a minute r so on each side. The result was absolute precision perfection. All of the fibers and tissues were broken down over the 72 hour process. The lamb was fork tender. I served it with a portobello arborio and a portobello pan sauce created from the drippings of the lamb. Absolute amazing.
So far, I have been VERY pleased with the Anova Sous Vide Precision Cooker. It is easily disassembled for cleaning and built very well. I look forward to using it in the future!
Celebrate grilling season at Kroger – the “go-to” source for all your cookout essentials and fresh cuts of pork, from chops and roasts, to pork tenderloin and ribs!!
I served these ribs with some jalapeno cornbread and some Parmesan crusted corn on the cob.
OK, so on with the recipe...
Set up your grill for direct grilling and preheat to 450F.
Brush some EVOO over the chops and season with salt & pepper to taste
Melt the butter in the microwave for approx 1 minute.
With your grill preheated, place the pork chops on the grate...
Flip the chops and apply more buffalo sauce to the chops...
Using a MAPP gas torch, or a creme brulee torch, slowly run the torch over the cheese. Keep the torch moving to avoid burning...
Once the cheese is melted to your liking, drizzle with some more of the buffalo sauce.
Serve & enjoy!!!
The birds are chirping. The flowers are blooming. Everything is covered in pollen...
Dust that pollen off the grill because summer is always a great time to fire it up!
Here's your chance to win some accessories that will help!
Kroger and the National Pork Board want to supply one reader with the necessary tools and gear to help inspire you to crash your grill with succulent pork all summer long!
Tag all of your pork posts on social media using #GrillPork and #GrillPorkSweeps and visit grillpork.org for more details.
The package includes:
***How to enter the Giveaway***
Got Sauce? Kroger does! They are stocking a wide variety of brands that each have their own individual flavors.
Anyways, here is the recipe you were looking for.
Siracha Peach Glazed Pork Chops
Start off by selecting a thick cut pork chop. This will ensure a tender and juicy finished product.
Preheat your grill to 400F for direct grilling.
Brush the chops with extra virgin olive oil. Make sure they are covered completely. This will seal in all of the juices and will also act as a binder for the rub.
Dredge the chops in the rub and coat thoroughly.
The sugars in the rub should begin to caramelize..
Cook each chop for 4 minutes on each side or until brown.
Once flipped, apply the glaze. Make sure you don't forget the sides!
After the 8 minutes of grilling, move the pork chops to an indirect zone on your grill. With the Big Green Egg, I added the plate setter. If you are using a gas grill, move them to a side of the grill that does not have a burner lit.
The National Pork Board advised that pork be cooked a minimum internal temperature of 145F. Once you have reached this temperature, remove the pork chops and allow them to rest for 5-10 minutes. The rest will redistribute and of the rapidly moving juices.
Serve and enjoy!
"Over the top" garnishes seem to be the hottest trending theme in the Bloody Mary World. Sobelman's Pub n Grill, located in Milwaukee, WI, has set this trend and is taking it to the next level. One of their Bloody Marys even has a whole fried chicken on it!
Being inspired by Sobelman's, Here is my "over the top" Egg'd version.
The base of the Bloody Mary is a 32oz mug filled with a mixture of Tito's Handmade Vodka and Zing Zang Bloody Mary Mix. The garnish is where it gets interesting!
I actually had a sausage link and a grilled cheese, but just couldn't seem to fit it on top! This was more work than I had ever anticipated, but the end result was well worth the effort!
Anybody have a straw???
On the way home from the Sunshine State Eggfest in Port Canaveral, I stopped by Wassi's Meat Market in Melbourne, FL. They had a fresh shipment of Prime Tomahawk Ribeyes. Each of these weighed in at a massive 57oz and were approx 3" thick. Four of these bad boys followed me home.
I started off roasting the ribeye on the XL, indirect at 250. The ribeye had been dry brined overnight, then seasoned with Meat Church Holy Cow rub and topped with fresh rosemary. This ribeye roasted until an internal temp of 118F, then seared in butter on a Lodge Cast Iron sear skillet atop the MIni Max. Final internal temp was 128F.
While the steak roasted, I roasted some potatoes tossed in salt, pepper, paprika and topped with fresh rosemary. These roasted for approx 45 minutes indirect at 400F.
What a great, relaxing weekend! I had nothing to do and no where to be. I'm pretty sure that I never even left the house all weekend. That being said, there was plenty of cooking going on...
Sunday was a day of testing and perfecting some recipes.
First up was a Guinness Bacon Brownie.
Next, Cedar Planked Garlic Cheddar Mashed Potatoes.
Thirdly, trying to perfect my chicken. I've been beta testing an unreleased Meat Church rub and it was perfect on the chicken.
Finally, I smoked a couple pork shoulders for a March of Dimes luncheon today.
All in all, a low-key-nothing-to-do weekend turned into an Egging extravaganza! There was literally one Egg running all weekend long. It was truly relaxing being outside grilling & smoking. I had a great weekend.
However, I think we wash more dishes than the average Waffle House...
Creme Brulee is without a doubt one of my favorite desserts. I have always wondered if it could be done on an Egg, so this weekend I put the theory to the test.
I started off scalding some heavy cream over medium heat, adding a halved and scraped vanilla bean and some of my favorite sweet bbq rub, Meat Church Deez Nuts. Strained the cream mixture, whisked some egg yolks and sugar, tempered with the cream, then combined everything.
The ramekins were filled and placed in a water bath inside a cake pan, placed into a 325F Large Egg & baked for approx 40 minutes. The creme was removed and refrigerated for approx 4 hours.
I topped the creme with sugar and torched it until it was shatter like. The family really enjoyed this dessert with we will definitely do it again.
The Egghead Forum is hosting a "Throw Down" contest themed "Surf and Turf". I tried to bring a lot of creativity to the entry.
I entered a shrimp burger with bacon and a homemade siracha cocktail sauce.
I chopped about 1/2 a pound of massive shrimp into 1/2" chunks. Another 1/2 pound went into the food processor with some egg. breadcrumbs, parsley, onion and some seasonings to create a binder.
Hope you enjoy this!
My kids love "Pasghetti" and wanted it this weekend. Having only watched my Italian wife make "gravy" over the stove, I felt like embarking on a maiden voyage.
Don't worry, I had complete Italian supervision...
I mixed a combination of ground beef, hot Italian sausage, bread crumbs, Parmesan/Romano cheese and some other Italian style seasonings and rolled them into balls slightly larger than golf balls. The Large Egg was temped at 275 and used some hickory wood for smoke. Indirect setup and the meatballs smoked for approx 45 minutes.
On the Medium Egg, I made the "gravy." I sauteed some onions and garlic, then added tomato paste, crushed tomatoes, oregano, S&P, crushed red pepper flakes, etc. This simmered at 300F direct for approx 2 hours. Once the meatballs were finished, they were added to the gravy to continue simmering.
This turned out great and I will definitively do it again.
Big Green Egg
Dickson BBQ Centre
BBQ Dry Rubs